Karazishi Botan

​​A twist on Tokyo-style shoyu ramen, chef and owner (and former Ippudo chef) “Foo” Kanegae’s Point Blank Ramen hit the menu last year and was so well-received (even during COVID) that it has quickly become a staple. The Fukuoka native builds his broth with pork and horseradish, adds thin, wavy noodles, and tops the broth with pork chashu, scallions, wasabi tobiko, and wasabi oil. On the side patrons snag a vial of yuzu juice, and Kanegae suggests adding it halfway through slurping to change up the soup’s flavors.